- 50 ml extra-virgin olive oil
- 1 Spanish onion, coarsely chopped
- 1 large red capsicum, seeds and membrane removed, coarsely chopped
- 2 garlic cloves, thinly sliced
- 1 kg ripe tomatoes, blanched, refreshed, peeled and coarsely chopped
- 2 tsp caster sugar
- 1 tsp cumin seeds, dry-roasted and finely ground
- 2 tsp smoked sweet paprika
- 6 eggs
- To serve: toasted bread
- 1Heat olive oil in a large saucepan over medium heat. Add onion and a pinch of salt and sauté until soft and translucent (5-7 minutes). Add capsicum and garlic, reduce heat to low-medium, cover and cook, stirring occasionally, until mixture has a jam-like consistency (35-40 minutes). Stir in tomato and 700ml water and simmer until mixture has a soupy consistency (20-25 minutes). Add sugar, cumin, 1½ tsp paprika and 2 tsp fine sea salt and combine well. Crack eggs, one at a time, into a cup, then gently slide into the soup around the edges. Cover and simmer gently until cooked to your liking (3 minutes for soft yolks, or 5-6 minutes for well-done). Gently divide eggs and soup among warm bowls. Sprinkle with remaining paprika, serve with toasted bread.
Note This recipe is from MoVida Rustica: Spanish Traditions and Recipes by Frank Camorra and Richard Cornish and published by Murdoch Books ($59.95, hbk) and appeared in the October 2009 issue of Australian Gourmet Traveller. In editing these recipes for publication, we have made minor changes to bring them into Gourmet Traveller style.